Fun recipe series chapter one - my Pecan Caramel baked corn candy

Fun recipe series chapter one - my Pecan Caramel baked corn candy · Sunday January 31, 2010 by colin newell

I made this on a random whim last night – and I guess all whim’s are unplanned… some not so much.

24 Cups of popped corn (1 cup of your favorite kernels)
1 Cup Butter (margarine for the faint of heart)
2 Cups Brown Sugar – the darker the better – I use Demerara)
1/2 Cup Corn Syrup
1 Teaspoon Salt
1 Tablespoon Vanilla
1 Cup Whole Pecans

Preheat Oven to 250 degrees (F) – In your largest pot melt butter, stir in brown sugar, corn syrup and salt.

Bring to boil stirring constantly. Boil for 5 minutes more without stirring.

Remove from heat. Stir in vanilla. Then pecans.

Pour in all the popcorn. Stir and stir (with a wooden spoon) til all the popcorn is coated with the sugar-nut mixture.
Put all of this mix onto your largest cookie sheet or roasting pan.
Put it in the oven for 1 hour, stirring occasionally.
Store in airtight plastic or tin container.

Great with tea, or coffee or single malt scotch.

Insulin not included.

I think I got a cavity reading this. :) Sounds yummy.

— Cheryl Jan 31, 10:54 pm #
This batch have a built in consumption limiter – lots of un-popped corn! Microwave corn is notorious that way. Next time I will check more carefully.

— Colin Newell Feb 1, 08:50 am #